[cinnamon pumpkin silk coffee cake]

This coffee cake is to die for, I really can’t emphasize enough how GOOD it is. It’s silky and smooth, the perfect bite to go with your morning cuppa joe. Just thinking about it makes me want to peel open the [safely out of sight] tupperware and grab a piece… but I’m staying strong. If you, however, end up eating the whole batch in one sitting I wouldn’t blame you one bit.

I’m sure this cake mix just on it’s own would be delicious but I figured, it’s October, I have a can of pumpkin, what the heck let’s get a little wild. I’ve also read that you can sub in pumpkin puree for butter & oil in boxed cake recipes to cut down on fat but it does give the cake a distinct pumpkinny flavor so unless you’re aiming for that, I’d stick to butter & oil.

If you want to follow the box directions, go for it. You’ll still come up with a yummy cake. If you want to walk on the wild side, read on for an unbelievably moist, creamy [and festively orange colored] cake that will quickly become one of your fall staples.

Cinnamon Pumpkin Silk Coffee Cake

for cake:

1 bag of cake mix from Trader Joe’s Cinnamon Crumb Coffee Cake Mix

1 egg, room temperature [same as box recipe]

3 1/2 tbsp butter, melted [a little less than box recipe]

2/3 cup water [box says use water -or- milk, i went with water because the added pumpkin would already thicken it up]

3/4 can of pure pumpkin [note: not pumpkin pie mix]

1/2 tbsp pure vanilla extract

1/2 tbsp pure maple syrup

for crumb topping:

1 bag of crumble mix from TJ’s Cinnamon Crumb Coffee Cake Mix

3 1/2 tbsp chilled butter, cut into cubes

Grease your favorite pan [I used an 8" square pan] and preheat oven to 350F. In a large mixing bowl, add all cake ingredients together and whisk for 15 seconds, or until just combined [be careful not to overmix or the cake will be tough]. In a separate bowl, use your hands to mix the cubed butter and crumb mix together until well-incorporated yet still crumbly. Add 1/2 the cake batter into the pan, then add 1/2 the crumb mix. Pour the rest of the cake batter on top, then cover with the remaining crumb mix. Place in oven [on the center rack, if possible] and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Keep a close eye on this cake, if it’s overcooked it will loose some of it’s creaminess. Run a knife around the edges of pan while still warm to loosen bits stuck to the side. Wait for cake to cool completely, then cut and enjoy with a glass of cold milk within reach.

hahaha but i bet you’ve never been happier! well let’s compromise… i’ll post a healthy recipe JUST for you coming up here… no butter or sugar in sight! guilt-free. you’ll be skinny minny again in no time!